Serve this with roasted chicken or beef or a cup of soup. Save this recipe for when you have fresh home-grown tomatoes.

Ingredients

1-- (14-ounce) Boboli pizza crust, torn into bite-sized pieces

1/2cup pine nuts

6ounces mozzarella cheese, cut into small cubes

1/2cup grated Parmigiano Reggiano cheese

2cups chopped tomatoes

1cup small black olives

1/2cup chopped fresh parsley

1/3cup balsamic vinegar

1/2cup extra-virgin olive oil

2cloves garlic, minced

1teaspoon sugar

1/4teaspoon salt

1/2teaspoon freshly ground black pepper

Instructions

Preheat oven to 375F. Spread the pizza crust pieces and pine nuts evenly over the surface of a large cookie sheet. Toast for about 10 minutes, or until pine nuts become light golden. Remove from oven and cool. When cool, toss together with cheese in a large bowl. Gently fold in the tomatoes, olives and parsley.

In a separate mixing bowl, whisk together vinegar, oil, garlic, sugar, salt and pepper. Pour over bread mixture just before serving and toss well.